BREEDING FOR MEAT PRODUCTION 259 



4. Neck medium in length and rather full hackle, 



5. Tail carried rather high, showing vigor. 



6. Head medium, and comb and wattles large and well colored. 



7. Body V-shaped when viewed from side, top, and rear. This 

 V-shape is very characteristic, and when present in marked degree 

 the heavy development lies well back in the abdominal region 

 (Fig. 130). 



8. Close, compact feathering, and short, stout beak, with 

 bright eyes, are other signs which indicate a good layer, hence 

 are requisite in the ideal type. 



9. Legs rather short and widespread. 



Size. — Other things being equal, it is the best practice, when 

 breeding for egg production, to select fowls of good size, for such 

 birds are capable of digesting more feed and have a greater body 

 weight, which are characteristic of phj^sical strength. They also 

 lay larger eggs, and have a large abdominal cavity, which provides 

 more room for the vital organs. 



BREEDING FOR MEAT PRODUCTION. 



The following points will be of value in making the best selec- 

 tion for the breeding pen. Only those factors are discussed which 

 are needed in addition to those required for egg production. 



Use Pure Breeds of the Meat Type.— The pure-bred bird will 

 give the highest percentage of progeny capable of the highest 

 development for meat purposes, owing to long-continued breeding 

 for that purpose. The feed they consume will also be utilized for 

 the desired purpose to a greater extent than that of mongrels or 

 crosses. The finished product, when killed and packed for ship- 

 ment, will show greater uniformity and be of higher quality. 



Large, Well-developed Birds. — Size is of the utmost importance 

 in mating for meat purposes. If rightly managed a large frame is 

 capable of putting on more flesh than a small one. Not only 

 should a large frame be selected, but it should be abundantly 

 covered with flesh, especially the breast, thigh, and back It may 

 be said that the meat type is represented by a bird large in size 

 and free from sharp angles, with a wide deep body and heavy 

 development ahead, an abundance of flesh, and having a compact 

 rather than rangy appearance. 



Character of Product. — The character of the product desired 

 will to some extent determine the method of breeding. For ex- 

 ample, with broiler raising as the object, a bird should be chosen 



